Simple Cooking Ideas

Broccoli is a cool weather crop and will not grow in hot climate. It belongs to the cabbage family. It is a green vegetable with tight clusters of green florets on top of a stout pale green stalk. Broccoli is a mult-purpose vegetable that it can cook in varieties of ways; such as salads,stir-fries, steaming, soups and cassoroles. It is the king of nutrients which is high in vitamin C, E and K; and also high in beta carotene, fiber,potassium,calcium and phytochemicals. Some studies show it can prevent heart disease, cancers and birth defects. It can help you to maintain a healthy vision, healthy skin, bones, and healthy red blood cell.

When buying broccoli look for the crowns of emerald green florets and avoid yellow or wilting broccoli or those that already begun showing open buds. Broccoli will keep for about seven days in the refrigerator if wrapped in paper (preferably white or brown paper) and then put in a plastic bag before storing. Soaked broccoli before use to get rid of insects and debris and also remove the wilted and yellow sections. Always blanch broccoli in hot boiling water before use in salads and stir-fries. The stalks are tasty too, but may take longer to cook. Seperate it from the florets and trim the outer layer before blanching in hot water.

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Another recipe on craps which can be prepared at home and eat with the family. Eating

craps in restaurants are rather expensive and quite messy too. So why not buy a kilo or

two to cook at home. You can ask the crab seller to seperate the crab shells, the claws

and discard the unwanted parts. For this dish I use evaporated milk instead of coconut

milk.

Ingredients:

1 kg crabs,scrub the shells and claws cleaned, and crack
1 tablespoon finely chopped garlic
3 tablespoon oil
1 teaspoon pepper corn, crushed
8 chilli padi
3 to 4 limau perut or kaffir leaves
1 cube chicken stock- boil with 4 cups water
4 Chinese celery roots, lightly crushed
1 can evaporated milk
1 teaspoon fish sauce
Chinese celery and spring onions to garnish - finely cut

Method:

Heat 3 tablespoon oil in a sauce pan and fry the garlic till fragrant. Put a side. Stir in

pepper corn, celery root, limau perut and fry awhile. Transfer into a large shallow

claypot, add in chicken stock and crabs. Cover claypot and boil on high heat for 5

minutes.Add evaporated milk and fish sauce and salt to taste. Bring to the boil and

garnish with celery and spring onion before serving.

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This is a delicious way to cook the crabs. The strong flavour and aroma of the black pepper enhance the taste of the crabs.

Ingredients :

500gm crabs, cleaned, cut into pieces
Oil for deep frying
Some corn flour to dust the crabs
4 tablespoon black pepper sauce
1 tablespoon freshly minced garlic
2 tablespoon shredded spring onion and red chilies
1 tablespoon corn flour mix with 2 tablespoon water
1/2 tablespoon sugar
1/2 cup water

Method:

Dust crabs with cornflour. Heat a wok until very hot. Pour enough oil to deep fry crabs until golden yellow. Drain.

Pour out excess oil and leave 2 tablespoon in the wok. Fry minced garlic for 1 second and add black pepper sauce. Stir-fry awhile. Add water and bring to boil. Stir in cornflour mixture and sugar. Heat through and garnish with spring onion and chillies.

Servings: 4

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